tag:blogger.com,1999:blog-2434548298509198554.post8018984552655531161..comments2019-01-21T03:54:25.896-08:00Comments on Not So Humble Pie: Fleur de Sel CaramelsMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-2434548298509198554.post-16214866127891648072012-04-01T16:03:03.936-07:002012-04-01T16:03:03.936-07:00Most delicious and fail-proof caramel recipe I&#39...Most delicious and fail-proof caramel recipe I&#39;ve found. Amazing!Katiehttps://www.blogger.com/profile/03939914892520946570noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-35619293109163462842012-01-28T07:21:32.291-08:002012-01-28T07:21:32.291-08:00I love this recipe. So far I have made it 3 times,...I love this recipe. So far I have made it 3 times, and each time they taste amazing! Since tasting these, I have learned I will always be critical of storebought caramels now, since the homemade ones taste so yummy.MinniChihttps://www.blogger.com/profile/02642958168401594762noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-39018127127471620522011-12-31T12:18:45.679-08:002011-12-31T12:18:45.679-08:00These are delish! I made them last night and they ...These are delish! I made them last night and they are just fabulous! I&#39;ll be serving them tonight at my New Year&#39;s Eve dinner party and they are the prefect nibble for the end of a long, food stuffed, evening!Tracyhttps://www.blogger.com/profile/00229149525627507587noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-12031773652988635832011-12-30T13:32:32.763-08:002011-12-30T13:32:32.763-08:00I can&#39;t wait to make the caramels again. Love ...I can&#39;t wait to make the caramels again. Love them so much I posted again on my blog.<br /><br />http://blog.shopdirtylaundry.com/posts/2011/12/30/39-the-dirty-2011-trends.html<br /><br />HAPPY NEW YEAR!Jeaneehttps://www.blogger.com/profile/01804442655069145819noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-55131975275516949092011-12-28T15:48:27.018-08:002011-12-28T15:48:27.018-08:00I love this recipe. It was my frist time making ca...I love this recipe. It was my frist time making caramels and the recipe was easy to do. Though I did replace the corn syrup with glucose and I didn&#39;t have use of a candy thermometer. The best caramel recipe I&#39;ve come across in the my searchings.MinniChihttps://www.blogger.com/profile/02642958168401594762noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-32679571713889598302011-12-19T16:19:12.262-08:002011-12-19T16:19:12.262-08:00Correct, if they are too soft then the syrup didn&...Correct, if they are too soft then the syrup didn&#39;t get hot enough. You were probably within 10 degrees. I would check out the apple cider caramel recipe from Nov 2011 for tips on hitting the right temp.<br /><br />If they are overly greasy, try less butter to grease the pan. When you pour the caramel in thr butter melts, beads on top, and can give the caramels an overly greasy feel. They should be a touch slick, being homemade caramels but not slippery like a fish.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-76559747304322389322011-12-19T08:25:24.920-08:002011-12-19T08:25:24.920-08:00These were wonderful! I do have a question though,...These were wonderful! I do have a question though, you say to serve them at room temperature, and at room temperature, mine seem to &quot;melt&quot;, they lose their shape and are a bit greasy, but out of the fridge they are perfect firmness. Does this have to do with not hitting a correct temperature?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-80698590799387271552011-12-10T10:08:54.370-08:002011-12-10T10:08:54.370-08:00Great recipe. To those who asked about using Brow...Great recipe. To those who asked about using Brown Rice Syrup:<br /><br />Yes, it will work! And it tastes great too. I used Lundberg Sweet Dreams Brown Rice Syrup (purchased at Whole Foods). <br /><br />Here is another recipe that specifies using Golden Syrup or Rice syrup.<br /><br />http://www.davidlebovitz.com/2010/01/salted-butter-caramels/jamieleehttps://www.blogger.com/profile/16499491797601797552noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-4542771035687869582011-11-10T07:44:38.244-08:002011-11-10T07:44:38.244-08:00Marinag,
Granulated sugar and pure cane sugar ar...Marinag, <br /><br />Granulated sugar and pure cane sugar are usually the same thing.<br /><br />There are generally two kinds of granulated sugar widely available (at least in the US), one made from sugar cane and the other made from sugar beets. Check the ingredients, it will usually tell you which the sugar came from. If it says cane sugar, then you are dealing with &quot;pure cane&quot; sugar. <br /><br />For candy making, I prefer cane sugar. It isn&#39;t crucial to use cane in my recipes, beet sugar will do the job too. I just share the opinion of most candy makers, that is cane sugar works best when it comes to candy making.<br /><br />Hope this clears things up.<br /><br />Ms. HMs. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-81952657841641141952011-11-09T12:37:43.766-08:002011-11-09T12:37:43.766-08:00Hi Ms. Not-so-humble,
I am a huge fan of yours - y...Hi Ms. Not-so-humble,<br />I am a huge fan of yours - you are such an inspiration! I love learning and understanding exactly what i am doing when cooking, and you are such a great source! Thanks a lot!<br />And now i have a question (i tried to look for an answer in the chain, but didn&#39;t find anyghing, may be it is there and I missed it?)<br />SUGAR: regular granulated sugar mentioned in this recipe vs. pure cane sugar, mentioned in the Cider caramel. What is the difference? How crucial is it? Is it possible to substitute regular sugar for the cane sugar in the Fleur de sel as well? Ans also, is there a difference between PURE cane sugar and just &#39;cane sugar&#39; (this is what is written on the package)<br />Thanks a lot!<br />MarinaMarinaghttps://www.blogger.com/profile/06696081451866681862noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-49222174953528638202011-10-31T22:17:46.378-07:002011-10-31T22:17:46.378-07:00Answer will be a bit lengthy for a comment here so...Answer will be a bit lengthy for a comment here so I&#39;ll just provide a link: http://candy.about.com/od/carameltoffee/f/separate_faq.htm<br /><br />As for apples and caramel. I tend to cheat a bit, I don&#39;t dip them like candy apples. Rather, I pour my caramel into a thin sheet and while still a bit warm, I cut pieces large enough to blanket my apples and then pinch/trim away the excess. Caramel dipped apples are lovely looking, but not always easy with such a rich caramel. For example, the caramels marketed at the store (at least in the US) for dipping apples don&#39;t actually contain butter (or cream for that matter--don&#39;t get me started on what a crime that is) hence making the mixture a bit more stable when it comes to reheating, dipping and stirring.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-57579921638142000862011-10-31T04:09:42.072-07:002011-10-31T04:09:42.072-07:00I just used this caramel recipe to make caramel ap...I just used this caramel recipe to make caramel apples. Living here in England, I substituted the corn syrup with golden syrup and used double cream (&gt;40% fat) - the result is unbelievably good. I had to halve the recipe, and since my thermometer doesn&#39;t read well in the shallows, I double checked myself using the ice-water method. (Watching and testing the caramel while it went through a few of its stages was fascinating.) <br /><br />The one thing I&#39;m curious about is this: The further along I got in the apple-dipping process, the more the caramel seemed to get greasy, almost like it was breaking. I made the situation worse by reheating (only to about 200F) and stirring to try to loosen the stiffening caramel. At this point I decided four apples was plenty for my husband and me and poured the rest into large square cookie cutter on a silicon sheet, figuring I could blot and cut them once they&#39;d cooled. Any idea which of the many things I did could have made this happen? Is there a way I could have brought the caramel and separated butter back together?<br /><br /><br />Thanks!delicatemonsterhttps://www.blogger.com/profile/06161169216775524965noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-88675161938137264352011-08-04T07:20:32.547-07:002011-08-04T07:20:32.547-07:00Yes! This is a 5 star recipe. It was my 1st time m...Yes! This is a 5 star recipe. It was my 1st time making caramels and it came out WONDERFUL!<br /><br />I blogged it here: http://blog.shopdirtylaundry.com/posts/2011/8/4/something-new-for-dessert.htmlJeaneehttps://www.blogger.com/profile/01804442655069145819noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-22702436893590490142011-04-21T21:35:33.341-07:002011-04-21T21:35:33.341-07:00Tried these today to replace a lost recipe... Sti...Tried these today to replace a lost recipe... Still never disappointed by a humble recipe. I made two batches this time, one covered in choc. and topped with sea salt and the other I flavored with cinnamon and poured over some pecans. I know it sounds a little strange, but it actually works. Thanks for the new go-to caramel recipe. This is one of my fav. candies to play with.torid86https://www.blogger.com/profile/17085106080156346367noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-87571327464554150512011-03-18T19:44:28.602-07:002011-03-18T19:44:28.602-07:00I tried making them today because I just couldn&#3...I tried making them today because I just couldn&#39;t wait any longer. My oh my, they are absolutely DELISH! I followed your recipe to the T and didn&#39;t change anything. It is the first time ever that it&#39;s worked out so well (the spatula didn&#39;t melt like you said!). Thank you SO MUCH!!!!! Definitely a 5 star recipe :)crystalhttps://www.blogger.com/profile/17072844595748728550noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-64734625076359196512011-03-18T07:31:52.281-07:002011-03-18T07:31:52.281-07:00You don&#39;t stir much once you clip on your ther...You don&#39;t stir much once you clip on your thermometer. Just once or twice here and there to ensure the mixture is cooking evenly. Agitating candy syrups when cooking is usually a bad idea, as it can lead to crystallization and that&#39;s why many call for stirring to end at a certain point in the recipe. <br /><br />As for the spatula, it won&#39;t melt if it is silicone based. If it is plastic then by all means, keep it away from the hot pot. Grab a wooden spoon and stir with that.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-77276898267995121382011-03-17T19:14:39.058-07:002011-03-17T19:14:39.058-07:00These look AMAZING!!!! I tried making some last we...These look AMAZING!!!! I tried making some last week with a different recipe and it turned into half batch creamy butter mixture and half left in the saucepan with caramel brittle (as it says to cook the cream, butter and salt in one saucepan and sugar, water and corn syrup in another, then mix together). But now that I found your recipe, I&#39;m definitely trying again this weekend!<br /><br />I do have a question though. The other recipe I tried says not to use any utensils to stir the mixture though.. I was told to combine the mixture by swirling the saucepan occasionally. This recipe seems to allow you to stir the hot mixture occasionally throughout the WHOLE recipe. Is it going to melt spatula?<br /><br />Thanks!crystalhttps://www.blogger.com/profile/17072844595748728550noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-90172961126821628892011-02-16T08:47:16.749-08:002011-02-16T08:47:16.749-08:00These are amazing!!! Thanks so much for such a gre...These are amazing!!! Thanks so much for such a great recipe! I&#39;ve added it to my collection :) I halved it and used an 8x8 pan with great results. Can&#39;t thank you enough!Gabriellehttps://www.blogger.com/profile/07163806568552153341noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-75597406509543327202011-02-15T15:40:14.166-08:002011-02-15T15:40:14.166-08:00I&#39;m glad you enjoyed them. They&#39;re addicti...I&#39;m glad you enjoyed them. They&#39;re addictive little things. <br /><br />The caramel recipe is my own. When I use or adapt another&#39;s recipe on the blog I will include a link, located before the list of ingredients to the original blog or cookbook.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-50572375877571269602011-02-15T15:12:15.753-08:002011-02-15T15:12:15.753-08:00These were SPECTACULAR! Thanks so much for the rec...These were SPECTACULAR! Thanks so much for the recipe and the wonderful directions. Is this from a favorite book of yours? I&#39;d love to do more candy after such great results.Anniehttps://www.blogger.com/profile/08003700285049465206noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-46768555852367509712010-12-20T01:39:59.481-08:002010-12-20T01:39:59.481-08:00Wow, wow, wow, wow, WOW! I made these yesterday, t...Wow, wow, wow, wow, WOW! I made these yesterday, they didn&#39;t take as long as I&#39;d imagined, your recipe was simple to follow, they were easy to make and best of all, they taste AMAZING! Wrapped them in waxed paper, I gave them out to colleagues at work today and they were very impressed. Incredible!katiepepperhttps://www.blogger.com/profile/07141695678575551286noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-80308623432574643512010-12-14T11:46:09.699-08:002010-12-14T11:46:09.699-08:00I just finished up a batch and I&#39;m doling them...I just finished up a batch and I&#39;m doling them out to friends. They are amazingly good, even when made with regular heavy cream, or omitting the fleur de sel.<br /><br />I highly recommend using a pizza cutter to cut the caramels. <br /><br />Next year I&#39;m treating myself to a digital candy thermometer and some pre-cut candy wrappers.Christinehttps://www.blogger.com/profile/16542797908135748782noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-13526675362265287072010-07-09T20:51:50.651-07:002010-07-09T20:51:50.651-07:00These are gorgeous and I need to make them... just...These are gorgeous and I need to make them... just as soon as the weather cools down!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-4063396648656271472010-06-18T22:28:48.678-07:002010-06-18T22:28:48.678-07:00Pocak Panna,
No need to adjust the recipe, it sho...Pocak Panna,<br /><br />No need to adjust the recipe, it should work fine. Just use heaviest cream you have available. <br /><br />40%+ is pretty hard to find in your average grocery stores I know, but If you&#39;re in the U.S. you can usually find ultra heavy cream at bulk retailers, warehouse stores like Costco or restaurant supply outlets.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-1843707034992829752010-06-18T04:31:14.988-07:002010-06-18T04:31:14.988-07:00What should I do if I don&#39;t have heavy cream, ...What should I do if I don&#39;t have heavy cream, but only whipping cream, which has only 30% fat. Is it still possible to have that texture yours have, or how should I adjust the recipe? Looks sooooooo goood!Anonymousnoreply@blogger.com